You will love this gluten free seeded loaf, with its soft and chewy crumb, deliciously crisp crust and amazing flavour thanks to the abundance of mixed seeds. This gluten free bread recipe is incredibly easy to make and only requires a single rise.
Prep Time 30minutes
Cook/Bake Time 1hour 15minutes
Rise Time 1hour 15minutes
Total Time 3hours
Servings1 loaf
INGREDIENTS
- 12 g (1 tbsp) active dried yeast
- 20 g (2 tbsp) superfine/caster sugar
- 585 g (2 ⅓ cups + 1 ½ tbsp) warm water, divided
- 30 g (⅓ cup + ½ tbsp) psyllium husk (rough husk form)
- 195 g (1 ⅓ cups) buckwheat flour
- 150 g (1 ⅓ cups) tapioca starch
- 135 g (1 cup) millet flour
- 10 g (2 tsp) table or sea salt
- 15 g (2 ½ tsp) apple cider vinegar
- 150 g (1 cup) mixed seeds, such as linseed, sunflower seeds and pumpkin seeds, divided
- 1 UK medium/US large egg, whisked, for egg wash (optional, omit if you want the bread to be vegan)
INSTRUCTIONS
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Get a 2lb/900g loaf tin ready to have on hand (you can line it with baking/greaseproof paper, which will also help you remove the baked loaf from the tin).
Tip: Dimensions of a 2lb/900g loaf tin: 8.5 inch/21cm long, 4.5 inch/11cm wide and 3inch/7cm high.
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In a small bowl, mix together the yeast, sugar and 240g (1 cup) warm water. Set aside for 10 – 15 minutes, or until the mixture starts frothing.
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In a separate bowl, mix together the psyllium husk and 345g (1 ⅓ cups + 1 ½ tbsp) water. After about 15 – 30 seconds, a gel will form.
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In a large bowl, mix together the buckwheat flour, tapioca starch, millet flour and salt, until evenly combined.
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Add the yeast mixture, psyllium gel and apple cider vinegar to the dry ingredients. Knead the dough until smooth and it starts coming away from the bowl, about 5 – 10 minutes. You can knead by hand or using a stand mixer fitted with a dough hook.
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